Thursday, April 26, 2018

Breakfast Flight to Port Townsend


Approaching Jefferson County Airport in Port Townsend.
Being home based in Bellingham, we get to explore the Pacific Northwest in our Piper Arrow.

One of our favourite destinations is Jefferson County International Airport (0S9) near Port Townsend, Washington.

One spring day we took advantage of clear skies to fly over for breakfast. There's an old saying, "hundred dollar hamburger." Flying isn't inexpensive. We decided to get some "hundred dollar eggs" instead.

In addition to maintaining our flying skills, we gave our autopilot "George" some exercise. Linked to our GPS and ADS-B (Automatic Dependent Surveillance-Broadcast system) it makes flying in busy airspace safer.

997's panel with "George" in the upper left and the GPS in the center.

The flight was in beautiful conditions, with blue skies and lots of sun.

Looking over Jefferson County Airport towards Bellingham,.

It takes about half an hour to fly from Bellingham to Jefferson County Airport. Come along with us on an abbreviated video of our flight.


After landing, we parked right in front of the Spruce Goose Cafe. Because there's no commercial traffic at Jefferson County, the environment is like the old days of flying, no fences and security gates. There aren't too many places like that these days,

997 parked in front of the Spruce Goose Cafe while we enjoy breakfast.

We have flown extensively in the Pacific Northwest, and have camped under the wing of our airplane on many occasions.


Want to read more about flying destinations in the Pacific Northwest? Check out Wayne's book Flying the Pacific Northwest. It's available in print and Kindle formats from Amazon.


It's also available from many other online book vendors. -- Margy

Friday, April 20, 2018

"Flying the Pacific Northwest"
by Wayne J. Lutz


Perfect for Pilots
and Aviation Enthusiasts of All Kinds

Flying the Pacific Northwest

by Wayne J. Lutz

Description: Airports of Western Washington and Oregon form the backdrop for adventures in the Pacific Northwest. Take the controls of a Piper Arrow, as your personal flight instructor leads you to out-of-the-way spots where recreational aircraft give us the freedom to pursue personal goals. Hints for cross-county and local flying, as presented by a 7000-hour FAA certified flight instructor. For armchair pilots and experienced pros, this book is an escape so realistic you’ll swear you’re airborne.  

Kindle $5.99
Print from Amazon.com $10.95
Check with your favourite e-book dealer 
for other formats.

Check here if you need a Kindle 
or free Kindle App.

If you enjoy the book, consider writing a review at Amazon.com
Happy reading! - Wayne

Thursday, April 5, 2018

Stuffed Acorn Squash


While the weather is still cool and I'm inclined to use my oven, I decided to make some stuffed acorn squash to go along with a roast for dinner. This recipe takes a short cut using Kraft Stove Top Stuffing.


Stuffed Acorn Squash

Cut a large acorn squash in half and scoop out the seeds.  Slice to make six lengthwise sections.


Place the squash slices a large baking dish with 1/2 inch of water in the bottom, then sprinkle with salt and ground cinnamon.

Cover with foil and bake for 30 minutes at 350 degrees or until fork tender.

I start with a box of Savory Herb Stove Top Stuffing, then I like to doctor it up a bit.


Dice 1/2 cup onion, 1/4 cup celery (including leaves), 1/4 cup bell pepper, 1/4 pecans and 2 cloves of garlic.

Saute in 1 tablespoon of olive oil until tender.

Add salt, pepper and crushed dried thyme leaves (or poultry seasoning) to taste.



Mix sauteed vegetables with bread crumbs from the mix box.

Boil 1 cup of water with 4 tablespoons margarine.  Stir the hot liquid into the bread crumb and sauteed vegetable mixture. 

Remove any remaining water from the baking dish. Cover acorn squash with the stuffing mix.



Cover and bake for 30 minutes at 350 degrees. Remove the foil and bake an additional 15 minutes to brown the top of the stuffing.

This makes a great side dish or a hearty vegetarian entree.

Do you have any vegetarian or side dishes you would like to recommend? -- Margy